A simple yet satisfying peda recipe.
6 cardamom pods
8 saffron strands
12 pistachios + another 12 broken up for garnish
400g vegan ricotta cheese
2 tsp vegetable oil
1/3 C sugar (I used turbinado/brown sugar)
1/2 C half-and-half (you can use whole almond milk instead)
3/4 C almond milk powder
Grind first three ingredients with a mortar and pestle and keep aside. Heat ghee in a thick bottomed wok, add ricotta cheese and stir constantly until it thickens and forms a ball. Add milk, sugar and almond milk powder and and the ground mixture. Add more oil if desired. Continue stirring at low flame until the mixture becomes the consistency of a soft peda. Allow it to cool and form into pedas and top with crushed pistachio.